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Making Feta Cheese

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Does anyone have a fool-proof recipe for making Feta from regular store milk? I'm looking for a sharp, crumbly cheese that keeps well in brine. Thank you!
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I don't have one, but I'd love to hear one. Feta is one of the few cheeses that I eat, because it is strong flavored and lower in cholesterol.
John S
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I have done spinach and feta frittata it came out good my kids loved it. I have followed the recipe from this site thought to share it for you.


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I've made my second batch of "feta" today.

I follow a simple "farmer's cheese" recipe I picked up somewhere, and use pasteurized organic goat milk from the big box store. I don't believe it's really feta that I'm producing, but my first batch was edible, and I'm hoping this second batch will be more flavourful.

I don't even have cheesecloth. (I purchased some, and then put it somewhere I would remember, which, of course, means I now have no idea where it went.) I've been using a cloth dinner napkin instead of the cheesecloth. It works.

This is all I've been doing

2 liters goat milk
some white vinegar
some salt

Big pot (I use my stewing pot)
Another big pot with strainer (It's my steamer pot)
Cloth napkin
Wooden spoon
Jar/Container for putting the cheese in
A cupboard door with handle

All I've been doing is -
line pot with strainer with napkin (or cheesecloth if you have some)
pour milk into big pot, stirring so the milk doesn't burn to the bottom, bring to brief boil, take off heat.
add vinegar a splash at a time until the milk starts to curdle
pour milk into the big pot with strainer and cloth
shake about half a tablespoon of salt over top the curds
stir the curds a bit to mix in salt
gather up the napkin edges to make a bag, use twine to tie up and suspend bag from cupboard door handle over pot
let the bag drip for awhile
get impatient and squeeze the bag to get liquid out

the first time, I poured all the liquid down the drain, and had a really quite firm ball of cheese, which tasted like...nothing, when I started eating it the next day.

this second time, I poured some of the left over liquid into a jar, and then put the ball of cheese in the jar, where it's about 3/4 covered by the liquid. I'm thinking the liquid might add flavour. We'll find out tomorrow. I am also now wondering if I should have added salt to the left over liquid to help with flavour and conservation. And I probably should have saved enough to cover the whole cheese ball.

I believe that proper feta cheese ages, but I am hesitant to let this cheese sit around for a long time, since this is my first cheese making ever, however, what's left of my first batch which I made about three weeks ago, is still showing no signs of spoilage, I am keeping it in the fridge.

So this is what I'm doing. If anyone has advice to improve my "feta" experimentation, I'd welcome it! I'm not prepared to buy a lot of cheese making stuff right now, but if one or two little things would help...well, maybe!

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